Roast Beet Puree

Directions

Preheat the oven to 450 F.

Mix the oregano, thyme, fennel seed, coriander, rosemary, bay leaves and peppercorns together.

Place the beets in a roasting pan, and sprinkle with the the mixture of dried spices and herbs and drizzle with olive oil to coat.

Bake, uncovered, until tender when pierced with a fork (about 1 hour). When cool enough to handle, slip off the skins.

Quarter the beets and transfer them to a processor.

Process the beets until coarsely chopped.

Transfer them again to a small saucepan and stir over medium heat until heated through.

Add the butter and stir until glossy.

Season to taste with salt, and serve immediately.